SWEET POTATO & AVOCADO GREEN SALAD
Steps:
- Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper (as original recipe is written // use more baking sheets if making a larger batch). Add sweet potatoes, toss in a bit of oil (or water) and salt, and spread into an even layer.
- Bake 15 minutes. Then flip/toss to ensure even baking. Bake 5-10 minutes more or until tender and golden brown.
- In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl. Whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved.
- Taste and adjust flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness. Set aside.
- Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato and avocado. Sprinkle on hemp seeds (optional), and serve with dressing.
- Leftovers keep (stored separately) in the refrigerator up to 3 days. Dressing will stay for 5-7 days.
Nutrition Facts : ServingSize 1 serving, Calories 663 kcal, Carbohydrate 49.8 g, Protein 22.3 g, Fat 45.6 g, SaturatedFat 6 g, Sodium 275 mg, Fiber 17.9 g, Sugar 12.9 g
SWEET POTATO AVOCADO TOAST RECIPE BY TASTY
Here's what you need: large sweet potato, large avocado, garlics, cherry tomato, bacon, feta cheese
Provided by Crystal Hatch
Categories Breakfast
Yield 4 servings
Number Of Ingredients 6
Steps:
- Slice sweet potato lengthwise into ¼-inch (6 mm) thick slices.
- Place slices in toaster on high for about 5 minutes, or until cooked through. (You may need to toast them several times depending on the strength your toaster settings)
- While the sweet potato is toasting, mash the avocado in a bowl. Add garlic and tomatoes. Stir to combine.
- Top your sweet potato toasts with the mashed avocado mixture and garnish with crumbled bacon and feta.
- Serve immediately.
- Enjoy!
GRILLED AVOCADOS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 28m
Yield 6 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the grill.
- Quarter the avocados and remove the seed. Season with salt and pepper, to taste, and brush with grapeseed oil. Grill the avocado slices over indirect heat, leaving undisturbed for the first 2 to 4 minutes or so to let the seasonings integrate into the surface and to allow the caramelization process to begin. Then, flip the avocados, remove from grill and let rest.
- Through the feed opening of a running blender add, 1 at a time, the vinegar, salt, black pepper, mustard, parsley, and garlic. Leaving the blender running add the olive oil through the feed opening in a slow thin stream.
- Serve the grilled avocado with enough of the dressing to coat and garnish with fresh parsley sprigs.
GRILLED AVOCADOS
Had some ripe avocados left over. They were extras from guacamole the previous weekend. So I gave this quick and extremely easy recipe a shot on the grill, and the wife and kids loved it. Fresh ones are good too. Use paprika instead of the chipotle and chili powder for less spicy. Canola oil can be substituted for olive oil if desired.
Provided by kcin.malo
Categories Appetizers and Snacks Spicy
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
- Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 8.6 g, Fat 21.5 g, Fiber 6.8 g, Protein 2 g, SaturatedFat 3.1 g, Sodium 8.4 mg, Sugar 0.7 g
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